If you missed our recent Food in the Foyer event, or you didn’t pick up the recipe, here is the recipe, by Amie Hamlin, for a delicious, dairy-free fruit-based ice cream. Enjoy!

Banana Berry Nice Cream

This delicious and creamy “ice cream” is just like soft serve, but the only ingredients are fruit! This is truly healthy ice cream, and it tastes really decadent. In the Greenstar Food in the Foyer demo, a Champion Juicer was used. While the Champion Juicer gives the best result, you can get a similar result with a food processor or high speed blender, however you will need to add a small amount of non-dairy milk, or you could try using some fresh berries instead of frozen to add the extra liquid needed. The variations are limitless!!! You could also just use bananas, or add Sundae toppings.


Banana(s), peeled and frozen solid

Frozen fruit (berries, peaches, cherries, mangoes…

Optional additions:

Nuts (add pecans for “banana pecan”, for example)

Cocoa or carob powder (1 teaspoon cocoa, 1 Tablespoon carob to 2 bananas)


In the Champion: Put frozen fruit in first, follow with banana, or alternate, but end with banana. If you are using nuts or cocoa/carob powder, put one banana (or half) in first, followed by the nuts/powders, then more banana.

In a Food Processor or Blender: Add all ingredients at once and pulse. Add liquid or fresh fruits as needed and blend to get desired consistency.


  • Make sure the bananas are ripe, which means yellow with some brown spots. If they are too ripe, the flavor changes so I recommend you freeze them when they are ripe but not too ripe.
  • Many people recommend peeling bananas and breaking/cutting into 1 inch pieces. I do not do that. I keep the bananas whole, and if they are really big, break them into two pieces after they are frozen and just before putting them through the juicer. If you are using a food processor or blender, breaking the bananas up into 1 inch pieces is probably a better idea.
  • If your freezer is not really cold, the bananas will turn brown. They might also turn brown if they are not double bagged. I use Ziploc type bags and double bag the bananas to help maintain their color.